Mashed Potato Layer Bake

Mashed Potato Layer Bake recipe 

What You Need

3-1/4 lb. baking potatoes (about 7), peeled, chopped and cooked
1/2 lb.  sweet potatoes (about 3), peeled, chopped and cooked
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread, divided
1/2 cup  BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/4 tsp. each salt and pepper
1/4 cup  KRAFT Shredded or 100% Grated Parmesan Cheese, divided
1/4 cup KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA, divided

Make It

HEAT oven to 375°F.

PLACE potatoes in separate bowls. Add half each of the cream cheese spread and sour cream to each bowl; season with salt and pepper. Mash until creamy.

STIR half the Parmesan into white potatoes. Stir half the Cheddar into sweet potatoes. Layer half each of the potatoes in 2-qt. clear casserole. Repeat layers.

BAKE 15 min. Top with remaining cheeses; bake 5 min. or until melted.

Kraft Kitchens Tips

Make Ahead
Assemble casserole as directed, but do not add the cheese topping. Refrigerate casserole and cheese topping separately up to 3 days. When ready to serve, bake casserole (uncovered) as directed, increasing baking time as needed until casserole is heated through. Top with remaining cheeses and continue as directed.

Copied from Kraft

Sweet & White Potato Spears 

Sweet & White Potato Spears 
Prep Time:
10 min
Total Time:
1 hr 10 min
8 servings
1-1/2 lb. sweet potatoes (about 3), cut into spears
1-1/2 lb.  baking potatoes (about 3), cut into spears
1/2 cup KRAFT Light Zesty Italian Dressing
1/4 cup  KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley

HEAT oven to 375°F. Toss potatoes with dressing.

PLACE on lightly greased baking sheet or 15x10x1-inch baking pan.

BAKE 30 min. Turn potatoes. Bake an additional 30 min., sprinkling with cheese during the last 5 min. Sprinkle with parsley.

Kraft Kitchens Tips

Substitute 2 tsp. dried parsley flakes for fresh parsley.

Copied from Kraft

Company Potatoes
2 pounds frozen hashbrowns (thawed)
1/2 cup melted butter
1 large carton sour cream (12 or 16 oz)
1 tsp salt
1/4 tsp pepper
1/3 cup chopped onion
1 can cream of chicken soup
2 cups grated cheese (longhorn or sharp cheddar)
Mix together all ingredients except potatoes.   Then fold the mixture and potatoes together.
Bake in 350 degree oven for 1-1/2 hours

Shared by Gordon Bieberle, brother-in law of Paula Bieberle 

Zesty Roasted Vegetables   

Zesty Roasted Vegetables 
Prep Time:
15 min
Total Time:
45 min
8 servings, 1/2 cup each
What You Need
1/2 lb. whole button or crimini mushrooms
1/2 lb.  baby carrots
1 medium onion, peeled, cut into 1/2-inch-thick wedges
1 large  red, green or yellow bell pepper, cut into 8 strips
1/3 cup KRAFT Light Zesty Italian Dressing
1/3 cup  KRAFT Grated Parmesan Cheese, divided
Make It


HEAT oven to 450°F. Line 15x10x1-inch baking pan with foil; spray with cooking spray. Set aside.

TOSS vegetables with dressing and 1/4 cup of the cheese; spread into prepared pan.

BAKE 28 to 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with remaining cheese.

Copied from Kraft

Slow Cooker Baked Beans  

Slow Cooker Baked Beans

Prep Time:
15 min
Total Time:
6 hr 15 min
10 servings, 1/2 cup each
3 cans (15 oz. each) pinto beans, drained, rinsed
1 cup  KRAFT Original Barbecue Sauce
1 small onion, chopped
1/4 cup  firmly packed light brown sugar
2 slices OSCAR MAYER Bacon, chopped
PLACE all ingredients in slow cooker; mix well. Cover with lid.

COOK on LOW for 4 to 6 hours (or on HIGH for 3 hours).

Kraft Kitchens Tips

Prepare as directed, using your favorite flavor of KRAFT Barbecue Sauce.

Copied from Kraft

Farmers' Market Squash Sauté   

Farmers' Market Squash Sauté
Prep Time:
20 min
Total Time:
20 min
4 servings, 3/4 cup each
2 zucchini, sliced
2   yellow squash, sliced
2 cloves garlic, minced
1 Tbsp.  olive oil
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp.  chopped fresh basil
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
COOK zucchini and squash in hot oil in large skillet on medium heat 3 min., stirring occasionally. Add garlic; cook an additional 3 min. or until vegetables are crisp-tender.

REMOVE from heat; stir in mozzarella cheese and basil.

SPRINKLE with Parmesan cheese.

Kraft Kitchens Tips

Omit yellow squash. Use 4 zucchini instead.

Copied from Kraft

Zesty Herbed Carrots 

Zesty Herbed Carrots
Prep Time:
5 min
Total Time:
15 min
6 servings, about 1/2 cup each
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1 lb.  carrots, sliced
2 Tbsp. chopped fresh parsley
2 Tbsp.  PLANTERS Walnuts, toasted
POUR dressing over carrots in large nonstick skillet; stir to coat.

COVER and cook on medium heat 10 min., stirring after 5 min. Remove from heat.

STIR in parsley and walnuts.

Kraft Kitchens Tips

Substitute 2 tsp. parsley flakes for the chopped fresh parsley.
To Double
Serving a crowd? Just prepare as directed, doubling all ingredients. Makes 12 servings.
How to Toast Nuts in a Skillet
When a skillet dish calls for toasted nuts, there's no need to heat up the oven. Simply toast the nuts for a few minutes in an ungreased skillet on medium heat, stirring frequently just until lightly browned.

Copied from Kraft

Roasted Garlic Twice-Baked Potatoes

Prep Time: 1 hr 10 min
Total Time: 1 hr 40 min
Makes: 8 servings, one stuffed potato piece each


1 head garlic
1 tsp. oil
4 large baking potatoes (2-1/2 lb.)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up, divided
1/4 cup KRAFT 100% Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
PREHEAT oven to 400°F. Cut thin slice off top of garlic head to expose cloves; discard top. Place garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
REDUCE oven temperature to 350ºF. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, three-fourths of the VELVEETA and the Parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in shallow baking dish.
BAKE 30 min.; top with remaining VELVEETA. Bake an additional 5 min. or until VELVEETA is melted. Sprinkle with bacon.

Copied from Kraft

This too came from Roxie Rutherford, a friend of Sherry Coles and she brought it to their Bakery Retiree picnic.
It was good too!

Fresh Corn Relish

8 to 12 servings

8 ears fresh corn, husked (see Option)
1/2 cup vegetable oil
1/4 cup cider vinegar
1-1/2 teaspoons fresh lemon juice
1/4 cup chopped fresh parsley
2 teaspoons salt
2 teaspoons sugar
1/2 teaspoon dried basil
1/4 teaspoon ground red pepper
2 large tomatoes, coarsely chopped
1/2 cup green bell pepper, chopped
2 scallions, thinly sliced

1. Bring a soup pot of water to a boil over high heat. Add the corn, cover, and return to a boil. Remove pot from heat and let stand for 5 minutes. Drain corn and let cool.
2. In a large bowl, combine the oil, vinegar, lemon juice, parsley, salt, sugar, basil, and ground red pepper; mix well. Cut cooled corn off the cob and add to the oil mixture. Add the tomatoes, green pepper, and scallions. Mix well, cover, and chill for at least 2 hours before serving.

OPTION: Corn not in season? Substitute 2 thawed packages of frozen corn for the fresh.

This came from Rosetta Burton, a friend of Sherry Coles and she brought it to their Bakery Retiree picnic. Very good!

Quick Cheesy Broccoli

Prep Time: 5 min
Total Time:
10 min
6 servings


4 cups broccoli florets (about 1 medium bunch)
3 Tbsp. water
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
MICROWAVE broccoli and water in microwaveable bowl on HIGH 5 min. or until broccoli is crisp-tender; drain.
TOSS broccoli with dressing and cheese. Serve immediately.


Great Substitute
Try a flavor twist by preparing as directed, using KRAFT Greek Vinaigrette Dressing and ATHENOS Traditional Crumbled Feta Cheese.

Great Substitute
Prepare recipe as directed, substituting KRAFT Natural Mozzarella Cheese Crumbles for the shredded cheese.

Copied from Kraft

Easy Creamy Baked Asparagus

Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings

1 lb. asparagus spears, trimmed
1/4 cup KRAFT Peppercorn Ranch Dressing
2 Tbsp. KRAFT Shredded Parmesan Cheese
1/2 cup coarsely crushed RITZ Cheese Crackers (about 12 crackers)
PREHEAT oven to 350°F. Cook asparagus in large skillet of simmering water 2 to 3 min. or until bright green but still crisp; drain.
TOSS asparagus with dressing in 1-1/2- to 2-qt. baking dish. Sprinkle with cheese and cracker crumbs.
BAKE 10 to 15 min. or cheese is lightly browned and mixture is heated through.

Prepare as directed except for baking; cover. Refrigerate overnight. Remove from refrigerator 20 min. before baking. Bake, uncovered, at 350°F 15 min. or until heated through.

Copied from Kraft

Simple Sautéed Asparagus, Peppers & Onions

Prep Time: 15 min
Total Time:
27 min
6 servings, 2/3 cup each


1/2 cup KRAFT Roasted Garlic Vinaigrette Dressing, divided
1 small yellow pepper, seeded, thinly sliced
1 small red onion, thinly sliced
1 lb. fresh thin asparagus, cleaned, trimmed
1/4 cup KRAFT Shredded Parmesan Cheese
HEAT 1/4 cup of the dressing in large nonstick skillet. Add pepper and onion; cook and stir on medium-high heat 3 to 5 min. or until tender.
ADD asparagus to skillet. Pour remaining 1/4 cup dressing evenly over asparagus; cover. Reduce heat to medium-low; cook 5 to 7 min. or until asparagus are tender. Spoon onto serving platter; sprinkle with cheese.

Copied from Kraft

Green Beans and Tomatoes Italian

Prep Time: 10 min
Total Time:
10 min
6 servings, 3/4 cup each

3 cups hot cooked green beans (1 lb.)
2 plum tomatoes, cut into thin wedges
2 Tbsp. chopped fresh basil
1/4 cup KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing
TOSS all ingredients in large bowl.


Great Substitute
Prepare as directed, using SEVEN SEAS VIVA Italian Dressing.

Copied from Kraft

                                                                   Calico Beans

1-pound lean, pure ground beef
½ teaspoon salt
¼ teaspoon pepper
3 teaspoons dry mustard
1 cup of Ketchup
1 cup of brown sugar
½ pound sliced bacon
½ cup chopped onions
2-tablespoon dark molasses
2 cans- pork & beans
1 can of French style green beans
1 can of Butter beans
1 can of Red beans
1 can of Northern beans

In a large, heavy-bottomed skillet, place the ground beef, salt and pepper. Over medium to medium-low heat, brown the ground beef light. Using a large, metal mixing spoon, break up the ground beef as it browns. Spoon the browned ground beef into a very large mixing bowl; set aside.

Fry bacon and fry onions in the skillet used to fry the bacon: brown lightly in the bacon grease over medium heat. Remove the onions from the skillet and add to the ground beef. Place in Crock-Pot Ground beef.

In a small mixing bowl, place the brown sugar, and dry mustard stir to combine.

Add the catsup and molasses to the sugar mixture; stir until well combined.

Add to ground beef pork & beans, French beans, butter beans, red beans and northern beans. Cook Low 6 to 8 hours.

Shared by Sherry's friend, Jane Moore



3 c. cooked yams (1 lg. can)                              dash salt
               1/3 c. margarine (melted)                           2 eggs, slightly beaten
                               1/2 c. milk                                   1 c. crushed pineapple, drained
         1 tsp. vanilla                                        1 c. sugar

Mix together and beat with mixer until smooth.  Put into pyrex dish.  Mix the follow ingredients and crumble on top:

1 c. brown sugar
1 c. pecans
1/2 c. self-rising flour
1/3 stick margarine, melted

Bake at 350 degrees for 20 - 30 minutes.

Nancy Heine, Chase, KS

Potato Vereniki

1 egg
1 large onion
2 cups flour
1/4 cup melted butter
1/2 cup water
6 or 7 medium potatoes
pinch of salt


Mix flour, water and salt in a bowl to make dough. Knead and set aside. Boil potatoes. Mash potatoes and add some of the onions. Roll dough on cutting board. Take small ball of dough and roll out to form small circle - about the size that fits will in your palm. Put small spoonful of potato mixture in the center of the circle - press sides together around potato. Drop each vereniki into boiling water for 7 to 10 minutes. Drain water and serve vereniki with sauteed onions and melted butter and you can also put them in a bowl and  pour milk or cream over them with salt and pepper.    
Shared by Gary Huck from his sister Helen Hanson


4 red tomatoes, peeled and sliced
1/2 cup chopped green onion
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise
salt and pepper to taste
1 (9 inch) pre-baked deep dish pie shell

Preheat oven to 350 degrees.  Place tomatoes in a colander in the sink in 1 layer.  Sprinkle with salt and allow to drain for 10 minutes.  Layer the tomato slices and onion in pie shell.  Season with salt and pepper.  Combine the grated cheeses and mayonnaise together.  Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.  Cut into slices and serve warm.  From:  Food Network

Back To Kats R Cookin'

Back To Home